This creamy mushroom noodle soup recipe is a hearty and filling lunch or dinner – dairy free, vegan, and gluten free, a cozy work lunch.
This soup is loaded with fresh vegetables, hearty farfalle pasta, umami flavor, in a rich and creamy dairy free broth.
Soup season just hits different in the fall. This creamy mushroom noodle soup makes a fantastic and filling lunch you can pack for the whole week. I meal prepped this soup recipe for Brett’s lunches, and he gave this soup a 10/10!
I love the combo of classic cream of mushroom soup, and a cozy noodle bowl. I combined these two soups into one that is hearty, filling, and a great cozy fall lunch.
This Creamy Mushroom Noodle Soup Recipe Is:
Comforting
Hearty
Satisfying
Loaded with Flavor
Made with Good-For-You Ingredients
A Great Fall Soup to Meal Prep
Vegan, Dairy Free
What’s In This Cream of Mushroom Noodle Soup Recipe?
Farfalle Pasta: such a fun shape for this soup! I love using farfalle noodles in soups, especially with bright green pesto. This gluten free farfalle is made with brown rice and is a great pasta substitute for those who are gluten free.
Extra virgin olive oil
Carrots
Onion
Celery
Mushrooms
Reduced Sodium Vegetable Stock or Bouillon
Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
Bay Leaf: I always add bay leaves to every bean soup I make… it gives the soup adelicious flavor.
Sea salt & black pepper
Fresh Parsley
Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
Should I Cook Pasta Separate from Soup?
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best.
To store, I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
How Do I Make Mushroom Soup Dairy Free?
Cook pasta according to package instructions. Drain and set aside to cool.
In a large pot, heat the olive oil over low heat. Saute the onion, carrots, celery for 8 to 10 minutes until the vegetables begin to soften. Add the mushrooms, vegetable stock, Herbe de Provence, bay leaves, salt and pepper. Bring to a boil, then reduce to a simmer and cook for 30 minutes until vegetables are cooked through.
Add the coconut milk and fresh chopped parsley to the soup. Discard the bay leaves.
When ready to serve: add the noodles to the bowl first, then ladle over the soup broth.
To store: Do not add noodles directly to the hot soup, they will overcook and become mushy. Allow the soup to cool before adding leftover noodles to the pot.
Other Healthy Vegan Autumn Soup Recipes You’ll Love!
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This creamy mushroom noodle soup recipe is a hearty and filling lunch or dinner – dairy free, vegan, and gluten free, a cozy work lunch. This soup is loaded with fresh vegetables, hearty farfalle pasta, umami flavor, in a rich and creamy dairy free broth.
Cook pasta according to package instructions. Drain and set aside to cool.
In a large pot, heat the olive oil over low heat. Saute the onion, carrots, celery for 8 to 10 minutes until the vegetables begin to soften. Add the mushrooms, vegetable stock, herbes de Provence, bay leaves, salt and pepper. Bring to a boil, then reduce to a simmer and cook for 30 minutes until vegetables are cooked through.
Add the coconut milk and fresh chopped parsley to the soup.
When ready to serve: add the noodles to the bowl first, then ladle over the soup broth.
To store: Do not add noodles directly to the hot soup, they will overcook and become mushy. Allow the soup to cool before adding leftover noodles to the pot.
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!
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Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
Kelly Jensen
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So yummy and comforting. I added peas but definitely will be making this in my rotation.
Thank you so much Laura, that is great to hear! And peas sound like a fantastic addition, I’ll have to try that next time 🙂